ENZYMES AS FOOD INGREDIENTS

Industrial Application of Enzymes

1. Fruit juice/Wine

• Juice extraction---pectinase, cellulase
• Clarification---hemicellulase
• Starch hydrolys---starch hydrolysis

2. Baking

• Dough conditioning---alpha amylase
• Bread volume---amyloglucosidase
• Crumb structure---protease
• Crust color---protease
• Antistaling---protease

3. Others

• Fat modification---lipase
• Oxygen removal---glucose oxidase
• Confectionary softening---invertase

4. Starch

• Glucose syrup---alpha amylase, beta amylase, amyloglucosidase, pullulanase, glucoisomerase

5. Dairy

• Cheese---renin
• Cheese flavour---lipase, protease
• Lactose hydroly---lactase

Functions of Enzymes in Baked Goods

1. Processability: Shorter mixing & proofing time, better dough stability (lipases, proteases, hemicellulases, oxidases).
2. Volume: Larger volume, especially for high-fiber products ( alpha amylase, cellulases, hemicelulases, lipases, proteases).
3. Stability: Antistaling effects, extend shelf-life, maintain freshness (alpha amylase, hemicellulases).
4. Texture: Softer crumb, fine & regular pore structure, better cripness, less hygroscopicity ( alpha amylase, hemicellulases, lipases, proteases).
5. Colour: Browning effect, improved crust colour, bleaching effect (alpha amylase, glucoamylases, hemicellulases, lipoxygenases)
6. Flavour: Production of fermentation substartes & aroma precursors (alpha amylase, lipases, proteases, lipoxygenases, glucose oxidases)
7. Nutritional properties: Increase amount of total & soluble dietary fiber, reduced fat baking).
8. Replacement of chemicals: Replacement of bromate, sodium metabisulphite, vital gluten ( alpha amylase, cellulases, hemicelulases, lipases, proteases, lipoxygenases, glucose oxidases).

Action of Enzymes

• Below optimum---Dough mixing & proofing
• Approaching zero---Freezing, Frozen storage, Thawing
• At highest inactivation---Baking
• Low (if any residual activity)---Cooling, Bread storage

Action of Enzyme on Starch

• Sources of enzyme: wheat & barley malt, fungal & bacterial alpha amylase.
• Enzymes will damaged the starch granule.
• Alpha amylase form dextrins.
• Beta amylase form maltose.
• This will produce fermentable sugars that undergo yeast fermentation to produce carbon dioxide gases---increases volume of bread loaf.
• Starch hydrolysis by alpha amylase also weaken the starch gel in baked bread to improve crumb softness.
• Stabilization of gas cells in frozen dough products.

Action of Enzymes on Pentosans

• Pentosans hinder the development of guten.
• It binds ~10x its own weight of water - 1/3 of water binding capacity of flour.
• Xylanases causes degradation of pentosans---water redistribute from pentosans to starch & gluten phase.
• Dough become softer & easier to handle.

Action of Oxidative Enzymes

• Gluten proteins in dough---in unoxidizes (free thiol function) have high mobility, this causes insufficient protein properties (low volume yield).
• Gluten proteins in dough---in oxidizes form (with disulfides bond) form a protein network that provide specific improved functions (high volume yield).